Monday, July 12, 2010

Chinese-Style Pickled Cucumbers



This dish is easy to prepare and makes a great side dish for an Asian entree.
Chinese-Style Pickled Cucumbers

5 to 6 Kirby cucumbers
Salt for tossing cucumbers
1 teaspoon of red pepper flakes
2 teaspoons sesame oil
2 tablespoons rice vinegar

1 teaspoon sugar
1 medium-size carrot, thinly sliced (using a vegetable peeler)
Sesame seeds, for garnishing (optional)
Cut the cucumbers lengthwise into quarters and then into 1 to 2-inch pieces. Place the cucumbers in a colander, toss them in some salt, and let stand for about 20-30 minutes.

Thoroughly rinse the cucumbers under cold tap water and pat dry with a towel. Place the cucumbers and carrots in a bowl.

Heat the sesame oil in a small skillet over medium heat. Add the pepper flakes and cook until they start to deepen in color. Take the skillet off the heat and let cool to room temperature.

Combine the vinegar and sugar in a small bowl. Pour this mixture over the cucumbers and carrots and toss. Add the chili-infused oil to the bowl of cucumbers and carrots and toss. Let stand for about 1 hour, until cooled. Sprinkle with sesame seeds before serving.

2 comments:

Xiaolu @ 6 Bittersweets said...

I tried this and really enjoyed it though I accidentally put too much salt on the cucumbers. Thanks for posting this :).

Rick Jones said...

That looks really good, I'm going to print out the recipe and give it a shot tonight!